Competitive wage

As the Sous Chef you be responsible for the food production in your kitchen(s). This Sous Chef plays an integral role in managing the food production operations while ensuring client and customer service. This successful culinary leader must have the ability to work in a diverse work environment while remaining focused on client and customer satisfaction.

Essential Functions and Key Tasks:

Candidates must have at least 2 years cooking experience, preferably in a senior living, hospital, hotel or school setting.

Prepare large quantities of food, following standardized recipes, within required production schedule and sanitation standards

· Maintains basic food recipes, preparation, service and storage sanitation principles.

· Maintains a neat, clean, well-groomed appearance

· Manages dining personnel and work in a cooperative manner with team members, guests, and client personnel

· Dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions

· Provides leadership and guidance to team members in the preparation and serving of high quality and great tasting meals

· Assists Executive Chef with administrative duties, i.e.; inventory, ordering, scheduling.

PRE-EMPLOYMENT DRUG SCREEN AND BACKGROUND CHECKS ARE REQUIRED.

Competitive compensation and an excellent benefit package including medical, dental, life, holiday, personal, and vacation pay.